低场核磁共振技术检测猪肉加热终点温度

Detection of endpoint temperature of pork by low field nuclear magnetic resonance

中文关键词:  猪肉  加热终点温度  水分分布  低场核磁共振

英文关键词:pork  endpoint temperature  water distribution  low field nuclear magnetic resonance

中文摘要:

      目的 建立一种基于低场核磁共振技术的猪肉加热终点温度快速检测方法。方法 选择猪背部最长肌于宰后24 h内分别加热至中心温度为40、50、60、70和80 ℃(生肉20 ℃作为对照), 冷却24 h后测定低场核磁共振横向弛豫时间(T2)、蒸煮损失率(cooking loss, CL)。结果 随着加热终点温度升高, 蒸煮损失率显著增加, 低场核磁共振T2谱中第2个峰的峰时间T21和峰面积比P21值差异显著(P<0.05)。因此, T21、P21、CL可作为检测猪肉不同加热终点的指标。结论 研究表明不同加热终点温度的猪肉样品, 低场核磁共振的参数T21、P21以及蒸煮损失的变化有一定规律性, 可用线性回归模型进行预测。该法可用于猪肉加热终点温度的快速检测。

英文摘要:

      Objective To establish a rapid method for determination the endpoint temperature (EPT) of pork by low field nuclear magnetic resonance (LF-NMR). Methods Longissimus dorsi muscles of pork were taken and cooked to a center temperature of 40, 50, 60, 70 and 80 ℃ (the raw sample 20 ℃ as control). The cooked pork was cooled for 24 h and then cooking loss (CL) and low-field nuclear magnetic resonance transverse relaxation time (T2) were measured. Results As cooking EPT increased, CL tended to be increased, and T21 and P21 changed significantly (P<0.05). Therefore, T21, P21 and CL could be used as indicators to detect different EPTs of pork. Conclusion The results show that LF-NMR parameters of T21 and P21 and CL of pork with different EPTs have a certain regularity, which can be predicted by linear regression models. The established method can be used for rapid detection of EPT of pork.